Ah Kow Mushroom Minced Pork Mee (Hong Lim)

If you are a fan of Teochew style Bak Chor Mee, especially those with heavy vinegar taste, you probably have heard or tried Ah Kow Mushroom Minced Pork Mee.

The stall has been around for more than 60 years. They started from Hill Street and have moved to Hong Lim a few years back. It is now managed by 2nd generation brothers who are very passionate about cooking and have been trained by the dad, Ah Kow, since young. As with all other Teochew bak chor mee stalls, Ah Kow focuses on serving the best freshest ingredients such as pork, wanton skin, mushrooms etc.

The al dente noodles are blanched so well and tossed with special vinegar from china. Deep fried pork lard, mushrooms, fresh pork slices, dumplings and fried flat fish are also added to make the noodles taste better. There is a balance of savoury, sour and spicy flavours. Each bowl of noodles cost $3.50.

Although my favourite is still Hill Street Tai Hwa Bak Chor Mee, but this is a good alternative for a comfort bowl of bak chor mee.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.